SichuanMedium 35 min serves 2

Sichuan Shui Zhu Beef (Water-Boiled Beef)

Name: Sichuan Shui Zhu Beef (Water-Boiled Beef)
Total time: 35 min
Yield: 2 servings
Cuisine: Sichuan
Ingredients: sirloin steak; cornstarch; doubanjiang; Sichuan peppercorn; dried red chilies

水煮牛肉 · shuǐ zhǔ niú ròu

家庭快手版 · Home version: Family version uses less oil and simpler chili prep than restaurant style — no deep-frying of chilies or Sichuan peppercorns, just toasting and steeping for fragrance.

My aunt in Chengdu’s Qingyang District taught me this when I was 14 — she’d stir the pot with one hand while scolding me for not slicing the beef thin enough. She always served it over steamed rice with a side of pickled mustard greens from her balcony jar.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More beef recipes →Quick & Easy Spicy

Ingredients

sirloin steak牛里脊🛒 local300 g
cornstarch玉米淀粉🛒 local15 g
doubanjiang郫县豆瓣酱🏮 asian30 g
Sichuan peppercorn花椒🏮 asian3 g
dried red chilies干红辣椒🏮 asian10 g

sirloin steak: Slice against the grain, 2 mm thick — freeze 15 min first for clean cuts

cornstarch: Ensures tender texture; substitute potato starch if unavailable

doubanjiang: Use authentic Pixian brand — look for 'Chengdu' on label; NOT spicy bean paste from other regions

Sichuan peppercorn: Toasted until fragrant — do not burn; substitute black peppercorn + ¼ tsp ground star anise if unavailable

dried red chilies: Use whole chilies like facing heaven or erjingtiao — mild heat, rich aroma; substitute crushed red pepper flakes (use half amount)

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

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Make it vegetarian

Instructions

1Marinate beef: In a bowl, combine beef slices, cornstarch, 1 tsp light soy sauce, and 1 tsp Shaoxing wine. Mix well and set aside 15 minutes.
抓匀静置
2Toast Sichuan peppercorns and dried chilies in a dry wok over medium heat until fragrant and slightly darkened — about 2 minutes.
干锅焙香
🔍 Look for Medium heat 2 分钟 · 2 minutes
Visual: 辣椒微微鼓起；花椒呈哑光棕褐色Chilies puff slightly; peppercorns turn matte brown
You know it's right when: 闻到浓郁椒香烟气——切勿烤出焦苦味Aromatic smoke rises — stop before any bitterness develops
3Grind toasted spices coarsely in a mortar or spice grinder. Set aside.
粗碎备用
4Heat 2 tbsp oil in a wok. Add doubanjiang and stir-fry 1 minute until oil turns red and fragrant.
炒红豆瓣
🔍 Look for Medium-low 1 分钟 · 1 minute
Visual: 油开始析出，豆瓣周围泛出红橙色光泽Oil separates and glows reddish-orange around paste
You know it's right when: 红油浮起，气泡轻柔Red oil floats to surface and bubbles gently
5Add 400 ml water or light broth. Bring to gentle boil. Add marinated beef in batches, stirring gently to separate. Simmer 2 minutes until beef is just cooked through.
分批下肉，轻搅
🔍 Look for Medium-low 2 分钟 · 2 minutes
Visual: 牛肉转为不透明粉红色，无灰白筋络Beef turns opaque pink with no gray streaks
You know it's right when: 锅边泛起细密白沫——切忌大火翻滚Thin white foam appears at edges — do not let boil vigorously

Tips

· Freeze beef 15 minutes before slicing — makes paper-thin cuts effortless.
· Do not skip toasting the chilies and Sichuan peppercorns — it unlocks their layered aroma.
· Serve immediately in a pre-warmed bowl — the sizzle matters for flavor and texture.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine

It's too spicy. How do I tone it down?

Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.

Source: HǎoWèi flavor guide

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide